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Sausage-Stuffed Acorn Squash 

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Prep time 20 mins
Cook time 45 mins

Serves 4


  • 2 medium acorn squash (about 2 lbs. each), halved, seeds removed
  • 3 tablespoons olive oil
  • Salt
  • 1 onion, finely chopped
  • 8 ounces turkey sausage, casings removed
  • 2 cloves garlic, minced
  • 1 10-oz. package chopped frozen spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan
  • 1/4 cup panko

Nutrition Information

  • calories 361
  • fat 18 g
  • satfat 2 g
  • protein 17 g
  • carbohydrate 38 g
  • fiber 7 g
  • cholesterol 38 mg
  • sodium 656 mg

How to Make It

  1. Place an oven rack in middle position; preheat to 400ºF. Line a baking sheet with foil. Brush insides of squash with 1 Tbsp. olive oil. Sprinkle with salt. Place, cut side down, on baking sheet; bake until tender, 30 to 45 minutes.

  2. Warm 1 Tbsp. oil in a large skillet over medium heat. Cook onion, stirring, until softened, about 3 minutes. Add sausage; cook, breaking into small pieces, until lightly browned, 5 to 6 minutes. Stir in garlic and spinach; sauté until heated through, 1 to 2 minutes.

  3. Preheat broiler to high. Flip squash halves over and fill with sausage mixture. In a small bowl, mix Parmesan, panko and remaining 1 Tbsp. oil. Sprinkle over squash. Broil until topping is golden, 1 to 2 minutes. Serve.